Greek Orzo Salad
Experience a burst of Mediterranean flavors with this vibrant Greek Orzo Salad. Combining tender orzo pasta with crunchy vegetables and tangy feta cheese, this dish is perfect for summer barbecues, potlucks, or a quick weeknight dinner. Fresh herbs and a zesty lemon dressing elevate the taste, making every bite a celebration of flavor and color.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ¼ red onion, thinly sliced
- ½ cup crumbled feta cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- ¼ cup chopped parsley
- 2 tbsp chopped mint
- Salt and pepper to taste
Instructions
- Cook the orzo pasta in salted boiling water for about 8-10 minutes until al dente. Drain and cool.
- While the pasta cooks, prepare the cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- In a large mixing bowl, combine cooked orzo with vegetables and feta cheese. Drizzle dressing over the top.
- Toss gently to combine. Add parsley and mint before serving chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 390mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Substitute orzo with quinoa or couscous for variations. Add bell peppers for extra crunch. Use high-quality olive oil for enhanced flavor.